GIANT CRUMBL CHOCOLATE CHIP COOKIES
(and yes spelling of crumbl is correct)
- 1 ½ cups of butter
- 1 ½ cups brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 3 teaspoons vanilla essence
- 4 ¼ cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon baking soda (bicarb)
- 2 cups of chocolate chips
Cream sugar and butter together. Add eggs and vanilla and beat until light.
Add dry ingredients. Mix together. Do not over mix, otherwise cookies are tough.
For Giant cookies – roll balls out of half a cup of dough, I used a quarter cup.
Place 6 balls on a baking tray and bake at 190°C for 15 to 20 minutes until nicely golden brown. Not dark.
Cool for 15 minutes before moving to wire rack to cool completely.
Delicious when warm.
Note: Stephanie Kohrs Ferreira:
I got 12 x 160 g cookies. Just under 2 kg of dough. Absolutely amazingly delicious. I added some caramel essence as well. Also, the dough keeps its shape well – it does not spread as it bakes. 15 minutes baking time is also too much. I would do less or reduce temperature to 180 ᵅC. They were giant cookies. So it is an excellent recipe to make ‘New York’ style cookies.
Recipe and photo: Christine Cotter
2nd Photo: Stephanie Kohrs Ferreira
